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About the Dish

8 ounces Chicken Breast
1 teaspoon PeachDish Salt
4 packets Duke's Mayonnaise
1 teaspoon Apple Cider Vinegar
1/2 packet Turbinado Sugar
1/2 cup All Purpose Flour
1 cup Buttermilk
1 cup Cornmeal
6-8 ounces Green Tomato
Per Serving
Calories 595
Total Fat 35 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 14 g
Monounsaturated Fat 11 g
Cholesterol 110 mg
Sodium 969 mg
Total Carbohydrates 42 g
Dietary Fiber 6 g
Sugar 7 g
Protein 32 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Season chicken pieces on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Wash and dry tomatoes. Slice off the root and stem ends, then slice tomatoes into rounds about 1/2 inch thick. Cut each chicken breast into 4 long strips.
In a small bowl combine mayonnaise, vinegar, 1/2 packet sugar, 1/4 teaspoon PeachDish Salt, and Frank’s Hot Sauce to taste (start with 2-3 drops).
Line up 3 medium, shallow bowls for dredging the tomatoes. Place flour in 1 bowl. Place buttermilk in second bowl. In third bowl combine cornmeal and 1/4 teaspoon PeachDish Salt; stir well. Place a fork in each bowl.
To bread tomatoes: Place 1 tomato slice in the bowl of flour; use fork to turn slice to coat. Transfer slice to buttermilk bowl, and turn to fully coat. Transfer slice to cornmeal bowl, and turn to coat. Shake off any excess cornmeal, and place breaded tomato slice on a baking pan or plate. Repeat process for remaining tomato slices.
Heat a skillet over medium high heat. Add 1 teaspoon cooking oil, then add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, 2-3 minutes. Flip each piece and continue cooking until browned on the second side, 1-2 minutes more. Remove from heat, and coat with white barbecue sauce. (You’ll use a third to half of the sauce. Reserve rest for serving.)
Rinse and wipe out skillet. Add enough cooking oil to skillet to create a layer about 1/4 inch thick (about 1 cup oil), and place over medium heat. Line a platter with paper towels, and set near stove. When a tiny bit of cornmeal dropped into the pan sizzles, use tongs to carefully place an edge of 1 tomato slice into the hot oil, then slide the tomato away from you and into the oil. Add additional slices until pan is full but not overcrowded. Cook slices 3-4 minutes, or until golden brown and crispy on bottom. Carefully flip tomatoes ,and cook 2-3 minutes more, or until golden brown on second side. Transfer tomatoes to a prepared platter to drain. Season each tomato slice while still hot with a few grains of PeachDish Salt. Repeat with remaining tomatoes until all slices are cooked.
Serve chicken and fried tomatoes with extra white barbecue sauce on the side. Enjoy!